Executive Chef

Compass-Group; Columbus (GA); On-site; USD 69,000 - 70,000; Full time

Job summary

Flik Independent School Dining is seeking an Executive Chef to oversee kitchen operations, ensure safety and sanitation, and direct meal preparation in line with corporate programs and guidelines.

This energetic Culinary leader will manage high-volume production, train staff, control costs, and uphold quality while supporting nutrition education programs that empower students.

Qualifications

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• High volume, complex foodservice operations experience desirable.
• Institutional and batch cooking experience.
• Hands-on chef experience required.
• Knowledge of food and catering trends focusing on quality and cost controls.
• Proficient with computers including Word, Excel, PowerPoint, Outlook.

Responsibilities

• Plans regular and modified menus according to guidelines.
• Follows recipes, portioning and presentation standards; uses production worksheets and waste logs.
• Trains kitchen staff in food prep, safety and sanitation per standards.
• Maintains cleaning and maintenance schedules for equipment and spaces.
• Manages inventory to ensure availability within guidelines.
• Allocates leftovers per company guidelines.
• Complies with health and sanitation regulations and audits.
• Follows safety policies and participates in meetings and development programs.

Skills

Culinary management

High-volume ops

Hands-on chef

Food safety

Office software

Client feedback

Education

AS degree

Tools

Microsoft Office

Job description

Salary:$69,000/Yr-$70,000/Yr

Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades. Our passionate team of associates is fully committed to delivering exceptional foodservice experiences every single time. Our meals are crafted from fresh, locally sourced ingredients, supporting sustainable agricultural practices that benefit our communities. But we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. By combining nutritious meals with comprehensive education, we equip students with the essential tools they need to lead a healthy and thriving life. We believe in nourishing the whole person, creating community through great food and programming, and doing what's right, every time.

We are Nourishing a Brighter Future.

Job Summary:

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional.

Key Responsibilities:

• Plans regular and modified menus according to established guidelines.
• Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality.
• Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards.
• Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned.
• Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed.
• Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits.
• Follows facility, department, and Company safety policies and procedures to include occurrence reporting.
• Participates and attends departmental meetings, staff development, and professional programs, as appropriate.

Preferred Qualifications:

• A.S. or equivalent experience.
• 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training.
• Extensive catering experience a plus.
• High volume, complex foodservice operations experience - highly desirable.
• Institutional and batch cooking experiences.
• Hands-on chef experience a must.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
• Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
• Must be willing to participate in client satisfaction programs/activities.
• ServSafe certified - highly desirable.